Perry Court Farm is selling fruit bars made from just two ingredients: apples and raspberries. Director Charlie Fermor says he uses a slow drying technique to retain the fruits’ natural flavour while ensuring a long shelf life.
Consumer interest in clean label or natural ingredients continues to rise. However, given our finite natural resources, is this inhibiting the development of products that could be better for the environment?
By determining international principles to guide interactions between the food industry and scientists, researchers hope to stamp out conflict of interest risk.
Food waste is a pressing challenge facing the global food sector. Sorting machine manufacturer Tomra Food believes technological advances can be a ‘catalyst for change’.
Some fresh food supplies will fall in the UK while “critical dependencies for the food chain” such as key ingredients “may be in shorter supply” in the event of a no-deal Brexit, UK government planning documents have confirmed.
The Seafood Alliance for Legality and Traceability (SALT) has launched a new initiative that aims to increase transparency and support collaboration in the global seafood sector.
A case study based on a food co-op in Poland has suggested that alternative food networks (AFN) with bottom-up approaches to policy could waste less food than conventional supermarket retailers.
Climate change and rising sea levels are increasingly causing saltwater to penetrate agricultural soils. An EU project, SalFar, is looking at solutions to prevent the loss of cultivated land. Saline farming could be the solution.
From contaminated infant formula, to fake rice, edible glitter cakes and the Horsemeat scandal, attendees at the recent FSAI Conference (Food Safety Authority Ireland) in Dublin (August 21-22) were told challenging times lie ahead.
CEO and co-founder of food waste app Too Good To Go, Mette Lykke, is taking an entrepreneurial approach to sustainability: “We are taking an issue that everyone loves and turning it into a win for everyone.”
A lack of environmental action from food suppliers is undermining commitments made by high-street food brands, according to the $16 trillion-backed FAIRR investor network. But Europe is faring better.
Whether ancient crops or insects, eating traditional foods close to production can help reduce food waste and curb global hunger, says Nestlé’s deputy head of public affairs: “We need to find ways to make traditional foods hip and happening”.
A new list of ‘scaling initiatives’ has been published by World Resources Institute in an effort to accelerate the pace and geographic spread of global actions against food waste and loss.
Global food tech company Bühler wants to expand its sustainability impact, and is calling for industry cooperation to deal with the threats posed by climate change.
A group of 34 international businesses, spearheaded by French dairy giant Danone, have pledged to tackle inequality and promote diversity in their workplaces and supply chains.
